超声辅助提取蜜柑皮总黄酮的工艺优化研究  

Optimization of Ultrasonic-assisted Extraction Process for Flavonoids from Mandarin Peel

作　　者：蔡文[1,2] 谭兴和[1,2] 张喻[1,2] 王锋[1,2] 黄薪安[1,2] 徐宁[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]柑橘资源综合利用国家地方联合工程实验室,湖南长沙410128

出　　处：《农产品加工（创新版）（中）》2014年第3期1-4,8,共5页Farm Products Processing

基　　金：2012年湖南省研究生科研创新项目(CX2012B314);柑橘加工副产物高效转化关键技术研究及产业化示范(2012BAD31B02);国家自然科学基金项目(31371817)

摘　　要：采用超声波辅助乙醇提取蜜柑皮中的总黄酮，单因素试验考察原料粒径、超声功率、超声温度、超声时间、乙醇体积分数、料液比对总黄酮提取率的影响，并采用响应面法对工艺条件进行优化。结果表明，原料粒径40～80目、超声功率225w，超声温度79℃，超声时间20min，乙醇体积分数70％，料液比1：45的条件下，蜜柑皮（干基）总黄酮的提取率最高，为1．0438％，比传统方法提高了14．76％。This article adopts the ultrasonic-assisted ethanol to extract flavonoids in mandarin peel. The single factor experiment examines the particle size of raw material, uhrasonie power, ultrasonic temperature, uhrasonic time, ethanol concentration, solid-liquid ratio on the extraction amount of total flavonoids. The extraction conditions are optimized by response surface method. Results show that the extraction amount of total flavonoids come to the highest under the condition of the particle size 40-80 mesh, ultrasonic power 225 W, ultrasonic temperature 79 ℃ , ultrasonic treatment time 20 min, ethanol concentration 70%, solid-liquid ratio 1 ： 45. Under these conditions, the extraction rate of total flavonoids from mandarin peel is 1.043 8%, which has increased by 14.76% compare with traditional method.

关 键 词：蜜柑皮 黄酮 超声波 乙醇 提取 

分 类 号：S666[农业科学—果树学]